Top Review by Pat from Ohio
The flavors in this recipe are great but I only gave it 3 stars because it needs some tweaking. There isn't enough cooking time for the potatoes to cook. I used red skins, thinly sliced, and baked the dish for 25 minutes and the potatoes still were hard. Topping with biscuits seemed like a fast, easy idea but I didn't like the texture. Next time, I will just make a crust for the top and saute the potatoes with the bell pepper. Also, a smaller (2qt.) dish would probably be more suitable.
- 12 ounces salmon fillets, with skin
- 1 medium sweet red pepper, diced
- 9 ounces frozen peas
- 1 lb new potato, about 6 potatoes,cooked,peeled and diced
- 1 1⁄2 teaspoons dill, fresh,minced
- 1⁄2 cup fat-free half-and-half
- 1 cup fat-free chicken broth, divided
- 1 1⁄2 tablespoons all-purpose flour
- 1⁄4 cup scallion, minced
- 1⁄2 teaspoon table salt
- 1⁄4 teaspoon black pepper
- 1⁄4 teaspoon hot pepper sauce
- 3 uncooked refrigerated reduced-fat crescent rolls
Directions See How It's Made
- Preheat to 400F.
- Place salmon on baking sheet sprayed with cooking spray.
- Roast salmon 10 minutes.
- Remove from oven.
- Salmon does not have to be cooked through.
- Discard skin.
- Cut salmon into bite-size pieces.
- Set aside.
- In medium-size pot sprayed with cooking spray, sauté bell pepper 2 to 3 minutes.
- Add peas, potatoes, dill, half-and-half and 3/4 cup chicken broth.
- Simmer until peas are warmed, 5 minutes.
- In a cup, stir together remaining 1/4 cup broth and flour.
- Stir into pea mixture and cook until slightly thickened, 2 minutes.
- Stir in salmon, scallions, salt, pepper and hot pepper sauce.
- Pour into 2 1/2-quart casserole dish.
- Arrange crescent rolls around inside edge of dish, leaving center clear.
- Bake in oven until biscuits are browned, 10 minutes.